Name: Twice-Baked Garlic Soufflés
Yield: Makes 6 individual soufflés
Ingredients: 5 tbsp butter; 1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped; 1/2 tsp vinegar; 1 cup milk; 3 tbsp all-purpose flour; leaves from a couple of sprigs of thyme; 1 cup grated Cantal, Comté or Cheddar cheese; 1/2 cup grated Parmesan; 4 large eggs, separated; 1 1/4 cups heavy cream; seasoning, nutmeg, extra Parmesan, a few bread crumbs; You will need six 3/4-cup individual soufflé dishes

Twice-Baked Garlic SoufflésJonathan Buckley

Raynaudes is not far from the garlic capital of the southwest, at Lautrec, south of Albi. Lautrec garlic is a special variety, protected by an appellation d'origine contrôlée, with pink skin. It keeps well and the cloves are a good even size.

MAKE IT LOOK GREAT

I like to tuck a couple of cloves of garlic confit around each soufflé as it comes out of the oven. To make this, I poach skinned garlic cloves in olive oil to cover for 20 minutes till tender. The oil the garlic has been cooked in is useful for other dishes and dressings.

Recipe notes

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